RMEC Culinary Arts Program earned an articulation agreement with the Culinary Institute of America in recognition of it’s commitment to culinary arts and core values of leadership, excellence, professionalism, ethics and respect for diversity.
Students completing at least two years of Culinary arts at RMEC meet the pre-enrollment requirement of at least 6 months industry experience.
Students successfully completing the Servsafe Industry certification exam will be awarded course credit at the CIA.
In addition, numerous scholarships are available to our students as a result of this articulation agreement.
Paul E. Galadza C.E.C.
High School Culinary Arts Instructor
Entrepreneurship Academy Leader
305-253-9920 ext. 2197
Entrepreneurship Academy leader and High School Culinary Arts instructor at RMEC since 2002. Chef Paul is also an adjunct professor at the Miami Culinary Institute at Miami Dade College, Wolfson Campus, teaching food production and terminology classes at the newly established Culinary Arts program.
Chef Paul earned his Bachelor of Science degree from FIU School of Hospitality Management. He is also a Certified Executer Chef with the American Culinary Federation, and a certified serve safe instructor for the serve safe industry certification exam.
Chef Paul was selected as teacher of the year at RMEC in 2010, and was a region V finalist that same year.
The students in Chef Paul’s program have participated in many community events, most notably: Holy Moly Guacamole Festival at Schnebly’s Winery in the Redlands. In 2009, they earned the Guinness Book of World Records by making over two tons of guacamole. The culinary art students also catered the Education Fund Annual Art Auction in 2010-11 with celebrity chefs, Cindy Hudson, Clay Conley, Allen Susser and Michael Schwartz who helped raise over $200,000 for educational programs.
Chef Paul began teaching after spending 35 years in the foodservice industry. He began his culinary career at the Prince Hamlet Restaurant in 1976, moved on to the Sonesta Beach Hotel on Key Biscayne, and then spent 23 years at The Captain’s Tavern Restaurant as the Executive Chef and General Manager before joining Robert Morgan as the high school Culinary Arts Instructor. Sharing his talent and expertise in food creation and management with young people is his life’s passion.